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This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.
A delicious vegan recipe for the traditional ‘Yellow Curry’ infused with flavour made using the Ninja Foodi ‘Slow cooker’ function
Chickpea & Sweet Potato Curry
Ingredients
- 1 can chickpeas
- 2 carrots (chopped)
- 1 large sweet potato (cut into chunks)
- 1 red bell pepper
- 1 red onion
- 1 fresh chilli
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp chilli flakes
- 1 tsp minced garlic
- 1 tbsp fresh ginger
- 1 tsp turmeric
- 1 tsp curry powder
- 2 tsp garam masala
- 2 can full fat coconut milk (cream of top)
- 1 cup vegetable stock
Prep Time
Serves
4
Instructions
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Chop all the vegetables and turn on your Ninja Foodi on to the slow cooker setting
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Add all the ingredients except the coconut milk into the pot. Add a little more water if needed to cover all ingredients
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Place the lid on the slow cooker and turn on ‘HI’ for 4 hours
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Once the slow cooking is complete, add the cream of the coconut milk to the pot and stir
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Put the Foodi on the ‘Keep Warm’ setting for about 15 minutes to let the coconut milk heat
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Serve with wholegrain rice and enjoy!
